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Prep 20min
Total20min
Servings4
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Ingredients
2
cups frozen stir-fry bell peppers and onions (from 1-pound bag)
1
can (14 1/2-ounces) diced tomatoes with mild green chilies
1
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
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Steps
1
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Stir-fry vegetables in skillet about 3 minutes or until crisp-tender. Stir in tomatoes, undrained, and thyme. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes, stirring occasionally, until heated through.
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Sandwich:
Spread soft chèvre (goat) cheese with herbs over bottom halves of 4 crusty Italian or French rolls, fill with vegetable mixture and add tops of rolls.
Pasta:
Add any cooked pasta or rice with the vegetables; stir-fry about 5 minutes or until vegetables are crisp-tender and pasta or rice is heated through. Continue as directed.
Main Course:
Add 1 pound uncooked peeled deveined medium shrimp (thawed if frozen) with the tomatoes. Continue as directed, cooking until shrimp are pink and firm.
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